Cook's Companion CC3WP Instruction Manual & Recipes page 15

1/2 c up s ugar
1/2 c up w hite m iso
1/4 c up o f s ake
1/4 c up m irin
1 s liver g inger
2 6 oz. f resh fi sh fi llets s ea b ass, c od o r g rouper
1 b unch B ok C hoy
1. Select t he " Steam" f uncAon o n t he W onder P ot.
2. Add t he s ugar, m iso, s ake, m irin a nd g inger t o t he w onder p ot a nd
close l id.
3. Remove t he s auce f rom t he W onder P ot, r efrigerate a nd c ool
completely.
4. Place t he fi sh fi llets i n a l arge s hallow b owl, c over w ith h alf o f t he
cooked m iso s auce a nd m arinate f or 1 5 m inutes.
5. Select t he " Steam" f uncAon o n W onder P ot a nd p ress t he m inus
buUon u nAl 1 0 i lluminates.
6. Place fi sh, b ok c hoy a nd r emainder o f t he m arinade i n s teamer
basket.
7. Close t he l id a nd l et c ook.
8. When t he c ook A me i s c ompleted a pproximately 1 0 m inutes, i t i s
ready t o s erve.
9. OpAonal – p lace t he r emaining u nused m arinade i n a s aucepan a nd
reduce t o a s yrup. D rizzle o ver fi sh a nd b ok c hoy b efore s erving.
Steamed F ish w ith M iso
Serves 4
15